Effects of hot air and vacuum drying methods on drying kinetics and some quality characteristics of traditionally produced couscous in Turkey

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dc.authorscopusid37046766100
dc.authorscopusid20336671700
dc.contributor.authorÇelen, Soner
dc.contributor.authorAktaş, Türkan
dc.date.accessioned2022-05-11T14:02:54Z
dc.date.available2022-05-11T14:02:54Z
dc.date.issued2019
dc.departmentFakülteler, Çorlu Mühendislik Fakültesi, Makine Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Biyosistem Mühendisliği Bölümü
dc.description.abstractDrying kinetics and changes in some quality properties of couscous were studied to determine optimal drying method and drying temperature. Drying methods using hot air drying (HAD) and vacuum drying (VD) were applied and couscous samples were dried as thin layer at 55, 65 and 75 °C. Pressure was set at 0.98 bar for vacuum drying. Quality parameters of color values (L*, a*, b*, chroma) and water activity values were measured. Drying periods for VD and HAD at 65 °C were found to be similar. Lower color deviation (?E) and water activity values were also determined for vacuum-dried samples. The Midilli et al. model was found to be the most appropriate thin layer model for both HAD and VD methods. © 2019, College of Agriculture and Food Science, University of the Philippines Los Banos. All rights reserved.
dc.identifier.endpage329
dc.identifier.issn0031-7454
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85095806308
dc.identifier.scopusqualityQ4
dc.identifier.startpage322
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4530
dc.identifier.volume102
dc.identifier.wosWOS:000501348700005
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAktaş, Türkan
dc.language.isoen
dc.publisherCollege of Agriculture and Food Science, University of the Philippines Los Banos
dc.relation.ispartofPhilippine Agricultural Scientist
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectColor
dc.subjectCouscous
dc.subjectHot air drying
dc.subjectModelling
dc.subjectVacuum drying
dc.subjectWater activity
dc.titleEffects of hot air and vacuum drying methods on drying kinetics and some quality characteristics of traditionally produced couscous in Turkey
dc.typeArticle

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